Purple Potato Pancakes Purple Potato Pancakes

Purple Potato Pancakes

A fun and versatile Little Chef approved dish that can be served as a breakfast side or a base for eggs benny, or on it’s own with sour cream and chives.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Something Blue

Something Blue

Where To Buy

Preparation

Grate potatoes onto paper towel or a clean kitchen towel. When finished squeeze out excess moisture.

In a mixing bowl combine beaten eggs, starch, salt and pepper, and vinegar.

Fold in grated potatoes until combined. In a heavy bottomed skillet over medium-high heat carefully add desired amount of potato mixture and press down gently with spatula to flatten.

Do in batches if necessary depending on the size of your pan. Fry 3 to 5 minutes until golden brown then flip and cook the other side.

Remove to paper towel to soak up excess oil before serving.

Step 1 out of 5

Grate potatoes onto paper towel or a clean kitchen towel. When finished squeeze out excess moisture.

Step 2 out of 5

In a mixing bowl combine beaten eggs, starch, salt and pepper, and vinegar.

Step 3 out of 5

Fold in grated potatoes until combined. In a heavy bottomed skillet over medium-high heat carefully add desired amount of potato mixture and press down gently with spatula to flatten.

Step 4 out of 5

Do in batches if necessary depending on the size of your pan. Fry 3 to 5 minutes until golden brown then flip and cook the other side.

Step 5 out of 5

Remove to paper towel to soak up excess oil before serving.

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